EN
Yanzi Ke Rou Gui (燕子窠肉桂) is the "Swallow Gorge Rou Gui," a Wuyi oolong by Master Guo Jiafu. The gorge where the leaves are picked is squeezed between two tall cliffs shaped like a pair of soaring swallows. The site has a varied microclimate: streams run in some places, others stay in constant shade, and elsewhere sun and shade alternate through the day.
It is this combination of moisture, light, and soil composition that gives the bushes their distinctive character. Rou Gui, or "cinnamon," is one of the best-known Wuyi varieties, and Guo Jiafu's craftsmanship helps bring out the full potential of the leaf while preserving its natural beauty.
Characteristics
- Tea type: oolong, rock tea, Rou Gui ("cinnamon") variety
- Region: Yanzi Ke Gorge, Wuyishan, China
- Master: Guo Jiafu
- Form: loose leaf
- Package weight: 8.5 g
- Flavor: cinnamon, honey, fruit, light sweetness
Aroma and Taste
Dry leaf: floral, with notes of jasmine and orchid and light honeyed accents.
Infusion: complex and rich: spicy cinnamon, honey, fruit, and a soft sweetness.
Aftertaste: long, floral and honeyed.
Why You'll Love It
Yanzi Ke Rou Gui is invigorating without being overstimulating, a tea for both relaxing and focusing. It suits work, study, and quiet conversation. Because the raw material is scarce, this tea is considered rare and precious, best saved for special moments.
How to Brew
Gongfu brewing (gaiwan or small teapot):
- 5–7 g of tea per gaiwan or small clay teapot
- Water at 95 °C
- First infusion 30 s, each following infusion 10–15 s longer
- A gaiwan or clay teapot works well
Western-style brewing (teapot or heat-resistant mug):
- 3 g of tea per 200 ml of water
- Water at 95 °C
- Steep for 3–5 min
- The leaves can be re-steeped
Storage
Store in a dry, cool place in a closed jar, away from light, moisture, and strong odors.
